Numerical study of digestive biscuit’s temperature in the cooling line of Razavi Food Industries Company

In this paper the transient temperature of digestive Biscuit’s top surface when travels in the cooling line toward packing station by a conveyor in Razavi Food Industries Company in Zahedan has been studied. The Fourier equation for transient heat transfer is used for modeling a single biscuit. Three heat transfer mechanisms on the top of the biscuits are considered; forced convection, natural convective and radiative heat transfer. While the biscuit-conveyor interface is considered as an adiabatic wall. Temperature at the top of biscuit changes along the conveyor length thus convective heat transfer coefficient is also varied. Simulated results are compared with the experimental measurements that obtain from the production line. Comparison of these results shows good agreement between the numerical and experimental results.

Keywords:

Biscuit cooling , transient Heat transfer , Temperature distribution